Pilgrim Pumpkin Pie Recipe
Ingredients
| Pastry for 9-inch 1-crust pie or 1/2 10- to 11-ounce package piecrust mix | ||
| 1 16-ounce can pumpkin or 2 cups mashed cooked pumpkin | ||
| Evaporated milk | 1 12 Ounce | |
| Eggs | 2 | |
| 3/4 cup packed brown sugar or granulated brown sugar | ||
| Ground cinnamon | 1 1/2 Teaspoon | |
| Ground ginger | 1/2 Teaspoon | |
| Ground nutmeg | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| 1/4 cup heavy or whipping cream (optional) | ||
Directions
1. Prepare pastry for 1-crust pie; use to line 9-inch pie plate, and make high stand-up edge. Set aside.
2. Preheat oven to 400°F. In large bowl, with mixer at medium speed, beat pumpkin with remaining ingredients except heavy cream until well mixed. Place pastry-lined pie plate on oven rack; pour in pumpkin mixture. Bake pie 40 minutes or until knife inserted 1 inch from edge comes out clean. Cool pie on wire rack
2. Preheat oven to 400°F. In large bowl, with mixer at medium speed, beat pumpkin with remaining ingredients except heavy cream until well mixed. Place pastry-lined pie plate on oven rack; pour in pumpkin mixture. Bake pie 40 minutes or until knife inserted 1 inch from edge comes out clean. Cool pie on wire rack
Chef
